Ingredients
Dough
- 400 gplain flour
- 4egg yolks
- 1whole egg
- 3 tbspsour cream
- 2 tbspsugar
- 2 tbspspirit: rum, brandy or horilka
- a pinch of salt
- ½ tspbaking powder, optional
To fry
- oil or lard, for deep frying
To finish
- icing sugar, generously
Equipment
- a pasta machine or a rolling pin
- a pastry wheel
To serve
- at Maslenitsa and before Lent
Directions
- Beat the yolks and whole egg with the sugar, sour cream and spirit. Work in the flour and salt to a firm dough. Keep it firm rather than soft, since it has to be rolled paper thin without tearing. Now knead it hard for 10 minutes.
- Knead it thoroughly. This dough is rolled almost translucent, and only a well-developed one will take that. Rest it, wrapped, for at least 30 minutes.
- Rest it properly, or it will spring back the moment you try to roll it. Now roll it out as thin as you possibly can. Take it to 1 mm or less, thin enough to see the board through it. Thick pastry gives something doughy and heavy, and the aim is a brittle shard.
- Work with a portion at a time and keep the rest covered. Now cut it into strips about 3 cm wide and 12 cm long, with a pastry wheel for a fluted edge. Cut a slit lengthways down the middle of each strip, leaving both ends intact. Do not pull it too tight, since the twist opens as it fries.
- Fry them a few at a time for 30 to 45 seconds a side. Thin pastry colours in seconds, so stay at the pan and turn them almost as soon as they go in. Take them out while they are still pale rather than deep brown, since they darken as they drain. Do not crowd the pan as they fry.
- Drain them on a rack rather than paper. Dust them once they have cooled slightly rather than while piping hot, since sugar on very hot pastry melts into a syrup.
- Serve them piled on a plate, at room temperature. They keep a week in a tin and stay crisp, which is unusual for fried pastry and is a consequence of how thin and dry they are.
Technique
- The spirit in the dough inhibits gluten and helps the pastry stay crisp.
- Polish chrusty and Italian chiacchiere are the close relatives.
- They keep a week in a tin without softening.
Substitutions
- Vodka or any neutral spirit in place of rum.
- Cream in place of sour cream.
Variations
- Made without the twist, as plain strips.
- With vanilla or lemon zest in the dough.
- Made thicker and softer, which some households prefer.
History
Ukrainian carnival and Shrovetide sweet, made before Lent to use up eggs and fat.
Frequently asked questions
What is Verhuny?
Verhuny is a dessert from Ukraine: twisted strips of dough fried crisp and dusted with icing sugar. Ukrainian carnival and Shrovetide sweet, made before Lent to use up eggs and fat.
How long does Verhuny take to make?
Verhuny takes 40 min plus 30 min resting of preparation and 20 min of cooking. The recipe makes about 40. It is rated medium to make.
What can I substitute in Verhuny?
Yes, within limits. Vodka or any neutral spirit in place of rum. Cream in place of sour cream.
What is the most important thing to get right in Verhuny?
Beat the yolks and whole egg with the sugar, sour cream and spirit. Work in the flour and salt to a firm dough. Keep it firm rather than soft, since it has to be rolled paper thin without tearing. Now knead it hard for 10 minutes.
